This buttery blackberry lemon bread is made with fresh lemon zest, lemon juice and is loaded with fresh blackberries. It is covered in the prettiest pink blackberry and lemon glaze. I've made this lemon bread with sour cream, so it's extra moist. Plus, you only need 10 ingredients to make it!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
This post was originally published in July 2021. It has been revised with an improved recipe and new pictures.
I love a loaf cake that is made with simple ingredients. This blackberry lemon bread is based on my marble loaf cake recipe. This recipe though, uses a food processor instead of an electric mixer, though you could also use a large blender!
When testing this loaf cake, I used sour cream instead of milk. Not only does it make the cake super soft and moist, but it also gives it a bit of a tang.
To make this loaf cake even more lemony, I've put the sugar in the food processor with the lemon zest. This lets the oils of the lemon zest to be released, basically making lemon sugar!
Only 10 Simple Ingredients
- Make sure to use juicy blackberries that are in season, if it isn't blackberry season though, you could substitute in raspberries or blueberries! Make sure to cut your blackberries into quarters and toss them with 1 tablespoon of flour so they don't sink.
- Sour cream makes loaf cakes so moist and rich, but you could substitute an equal amount of Greek yogurt.
- Check the expiration date on your baking powder. If it's expired (or hasn't been closed properly!), then your loaf cake won't rise in the oven.
Step One: Preheat your oven to 325 degrees. Generously butter an 8.5x4.5-inch loaf pan and line with parchment paper. Chop up your blackberries, either into quarters if they are small blackberries, or into eighths if they are large. Toss them with 1-2 tablespoons of flour. By chopping them up small and tossing them in flour, it'll help the berries not sink to the bottom.
Step Two: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step Three: In a food processor or in a blender, blend your sugar with your fresh lemon zest. Blend until the sugar takes on a light yellow color.
Step Four: Stop the food processor and add your wet ingredients - melted butter, sour cream, vanilla extract, 3 large eggs, and lemon juice. Turn your food processor back on and combine.
Step Five: Pour your wet ingredients into your dry ingredients, and use a rubber spatula to fold everything together. Fold until you no longer see streaks of flour and make sure to scrape the sides of the bowl. Then fold in your chopped blackberries.
Step Six: Pour batter into the prepared loaf pan. Even out the top using a small offset spatula, then tap on the counter a few times to get rid of any air bubbles. Bake for 1 hour and 20 minutes; a tester should come out with a few crumbs and the bread should be a golden brown. Let it cool for 10 minutes in the pan, then lift it out and let it cool completely on a wire rack.
Bakery Style Loaf Cake
My goal when baking is for someone to ask where I got the loaf cake, and I can smugly say, 'This? Oh, I made this.' There's a few things I always do when I'm developing and testing loaf cake recipes so it looks like it came from your favorite high-end bakery:
- I use a light metal loaf pan. Dark metal pans will cook the sides and bottom of the pound cake faster, making them darker than the rest of your loaf.
- I make sure the blackberry loaf is totally cool before I pour the glaze on top, otherwise, it won't stick to the cake.
- If my loaf cake is browning too much in the oven, I cover it with foil.
Try these simple recipes next!
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Blackberry Lemon Bread
Equipment
- 8.5"x 4.5" loaf pan
Ingredients
Loaf Cake
- 1 cup (226 grams) unsalted butter room temperature
- 1 ½ cups (300 grams) granulated sugar
- 3 (3) eggs room temperature
- 2 cups (240 grams) all purpose flour
- 1 teaspoon (1 teaspoon) kosher salt
- ¾ teaspoon (¾ teaspoon) baking powder
- ¼ cup (60 grams) sour cream room temperature
- 1 teaspoon (1 teaspoon) vanilla extract
- zest (zest) 1 lemon
- 1 tablespoon (1 tablespoon) lemon juice
- 1 cup (125 grams) blackberries cut into quarters
- 1 tablespoon (1 tablespoon) flour for tossing the blackberries
Glaze
- 4 (4) blackberries
- 1 tablespoon (1 tablespoon) heavy cream
- 1 tablespoon (1 tablespoon) lemon juice
- 1 cup (140 grams) powdered sugar sifted
Instructions
- Preheat your oven to 325°F/170°C. Grease and line a 8.5x4.5" loaf pan.
- Cut your blackberries. If they're small blackberries, cut into quarters, and if they're large cut into eighths. Toss with 1-2 tablespoons of flour in a small bowl and set aside.
- Melt your butter in a microwave or in a small saucepan. Once melted, set aside.
- In a medium bowl whisk together the flour, baking powder and salt. Set aside.
- In a food processor or large blender, blend together your sugar and lemon zest. Do this for about 20-30 seconds, or until the lemon zest releases their oils and your sugar takes on more of a yellow color.
- Stop the food processor and pour in your wet ingredients - melted butter, vanilla extract, fresh lemon juice, 3 eggs and sour cream. Blend together for 20 seconds.
- Pour the wet ingredients into the dry ingredients and fold everything together with a rubber spatula. Fold until there are no more streaks of flour. Add in your chopped blackberries and fold those into the batter.
- Pour the batter into your prepared pan and tape it on your counter a few times to remove any air bubbles. Bake for 80-90 minutes, a tester should come out clean. After 10 minutes, take it out of the pan and let it cool completely. If your loaf is turning too brown in the oven, cover it with aluminium foil.
- Blend your 4 blackberries until you have a thick mixture. Add to the powdered sugar, heavy cream and lemon juice and whisk. Add more powdered sugar if it isn't thick enough, or more cream if it is too thick. Pour over your cooled loaf.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
Leave a Reply